Description
This easy-to-make recipe is a delicious addition to breakfast or as a pick-me-up snack. See Notes section for alternative ingredients.
Ingredients
- 3 cups rolled oats, gluten-free
- 1 cup almond milk
- ½ cup sugar
- ⅓ cup dairy-free butter, melted*
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°. Grease a 9″ x 13″ or 9″ square baking dish with cooking spray.
- In a large bowl, add the melted buttery spread and all of the rest of the ingredients and stir together until combined. Stir in blueberries. Pour the oat mixture into the prepared baking dish.
- Bake the 9″ x 13″ baking dish for 30 minutes, or if using a 9″ square baking dish, bake for 45 minutes.
Notes
Rolled Oats: To make this recipe gluten-free, you need to use certified gluten-free oats. If you don’t need them to be gluten-free, you can use any brand. My favorite gluten-free brand is One Degree Sprouted Oats, and if you live near a Costco, I’ve seen them there at a very low price.
Milk: Use any nut milk like almond or cashew. You can also use oat milk or coconut milk. Regular dairy milk can be used if you don’t need it to be dairy-free.
Sweetener: You have many options when it comes to sweeteners: granulated sugar, brown sugar, coconut sugar, maple syrup, or honey.
Buttery spread: For dairy-free options, you can use dairy-free butter, coconut oil, butter-flavored coconut oil, or ghee. If dairy isn’t a problem, use regular dairy butter.
Eggs: To make this egg-free, you can use 2 flax eggs, half a cup of applesauce, or a mashed banana.